Effect of Dehulling Pretreatment on the Flavor of Sesame Paste
Author:
Affiliation:
1. College of Food Science and Technology, Henan University of Technology
Publisher
Japan Oil Chemists' Society
Link
https://www.jstage.jst.go.jp/article/jos/73/5/73_ess23253/_pdf
Reference29 articles.
1. 1) Hou, L.; Yang, M.; Sun, X.; Zhang, Y.; Wang, B.; Wang, X. Effect of flaxseed addition on the quality and storage stability of sesame paste. J. Oleo Sci. 72, 30-117 (2023). doi:10.5650/jos.ess22242
2. 2) Carbonell-Barrachina, Á.A.; Lluch, M.Á.; Pérez-Munera, I.; Hernando, I.; Castillo, S. Effects of chemical dehulling of sesame on color and microstructure. Food Sci. Technol. Int. 15, 34-229 (2009). doi:10.1177/ 1082013208339704
3. 3) Schwartz, C.; Vandenberghe-Descamps, M.; Sulmont-Rossé, C.; Tournier, C.; Feron, G. Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. Innov. Food Sci. Emerg. Technol. 46, 91-106 (2018). doi:10.1016/j.ifset.2017.09.008
4. 4) Qin, D.; Duan, J.; Li, H.; Zheng, F.; Cheng, H. et al. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. Food Sci. Hum. Wellness 12, 79-88 (2023). doi:10. 1016/j.fshw.2022.07.025
5. 5) Yin, W.; Ma, X.; Li, S.; Wang, X.; Liu, H.; Shi, R. Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils. Food Res. Int. 150, 110794 (2021). doi:10.1016/j.foodres.2021.110794
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